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NTIS 바로가기Korean journal for food science of animal resources = 한국축산식품학회지, v.36 no.5, 2016년, pp.601 - 611
Ham, Hyoung-Joo (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) , Kang, Geun-Ho (Animal Products and Processing Division, National Institute of Animal Science) , Choi, Yun-Sang (Food Processing Research Center, Korean Food Research Institute) , Jeong, Tae-Jun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) , Hwang, Ko-Eun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) , Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
The objective of this study was to evaluate effects of Gaeddongssuk powder (GP) on quality characteristics and shelf stability of emulsion sausages during storage. Proximate composition properties showed no significant differences in all treatment (p>0.05). Control showed the highest cooking lo...
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